Get the Recipe: 15-Minute Rainbow Trout with Cherry Tomatoes
Easy, delicious and ready in a flash, simple pan-fried trout served with quickly sauteed cherry tomatoes.
Ingredients
Lemon Garlic Butter:
- 1 teaspoon minced garlic
- 2 Tablespoons butter, softened
- 3 Tablespoons fresh parsley, finely chopped
- 1/4 teaspoon lemon zest
- Salt and freshly ground pepper
For the Rainbow Trout:
- 1 rainbow trout fillet
- 1 teaspoon extra virgin olive oil
- 1 Tablespoon Lemon Garlic Butter, above
- Salt and freshly ground pepper
For the Cherry Tomatoes:
- 1 teaspoon extra virgin olive oil
- 1 cup small cherry tomatoes, whole (I used Tomberry tomatoes here)
- 1 Tablespoon Lemon Garlic Butter, from above
- salt and freshly ground pepper
- fresh basil leaves, sliced
To Serve:
- additional fresh parsley, for garnish
- fresh lemon wedges, for drizzling
Instructions
- In a small bowl, combine all the ingredients for the Lemon Garlic Butter and mix well. Set aside.
- In a large, non-stick skillet, heat 1 teaspoon of olive oil over just a bit higher than medium heat. Add 1 Tablespoon of the Lemon Garlic Butter to the pan. Once melted, add the whole cherry tomatoes. Sprinkle with some salt and pepper and cook, swirling the pan to move the tomatoes around, until the skin on the tomatoes is just starting to wilt, but not cracking open, about 2-3 minutes. Remove the cherry tomatoes to a bowl, loosely cover with aluminum foil (to keep them warm) and set aside.
- Your skillet should be dry-ish (at least without tomato liquid). If not, wipe clean. Return skillet to heat, just a touch over medium heat. Add 1 teaspoon of olive oil and allow it to heat.
- Pat the rainbow trout fillet dry with a paper towel, then season well with salt and pepper.
- Add 1 Tablespoon of the Lemon Garlic Butter mixture to the pan and allow to melt. Add the rainbow trout fillet, skin side up and cook until starting to brown slightly, about 3 minutes. Flip the trout over and cook an additional 2-3 minutes, or until cooked through and the trout is flaky. *If you have any leftover Lemon Garlic Butter, go ahead and dot it on top of the trout while it finishes cooking.
- Remove the trout to a serving plate. Toss the cherry tomatoes with fresh chopped basil, then spoon over and around the trout. Garnish with some additional parsley and serve with lemon wedges, for drizzling.
Notes
Be sure to scroll up to read the notes above this Recipe Card, for more helpful tips on making this recipe.
Serving: 1serving, Calories: 359kcal, Carbohydrates: 3g, Protein: 1g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 113mg, Potassium: 193mg, Sugar: 1g, Vitamin A: 1200IU, Vitamin C: 25mg, Calcium: 16mg, Iron: 0.9mg
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